Bruce Pearson Posted April 14, 2018 Report Share Posted April 14, 2018 Ok here they are sorry only a couple pictures.ok the first pic is thepork with dizzy dust and vacummed sealed, the second one is prep, third one is grilling and the forth is my friend and me enjoying the fruits of my labor lol. Tony I teally like the dizzy dust, thanks for suggesting it. For some reason I had a hard time getting the KK up to the temp I wanted. The pork turned out very tasty. 9 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 14, 2018 Report Share Posted April 14, 2018 There ain't no flies on you, Bruce. Just look at those shish kabobs, those mushrooms and those chops. There has to be an air flow problem if you didn't get the temp. up to where you wanted. Did you stir the lump in the basket to get rid of the ashes from the last cook and maybe check to see if there is a build up of ashes in the bottom of your KK? Now you'll have to invite your friend back for a rerun once you determine the source of the air flow problem. I'm sure he will be delighted. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 14, 2018 Report Share Posted April 14, 2018 Well done, Bruce!! See, it wasn't that hard, was it?? Glad you like the Dizzy Dust. I'm sure that you will find others in the mix that you will enjoy too. All the steak rubs are great! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 14, 2018 Author Report Share Posted April 14, 2018 Mac, Tony thanks! I think I should have put more char coal in my basket. I think I’ll be putting dizzy dust on everything lol 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted April 14, 2018 Report Share Posted April 14, 2018 Looks good Bruce, your eating well. Dizzy dust, sounds interesting, always lookin for a good rub, think I'll take you up on that. If your interested and maybe lookin for one on beef, try Eat Barbeque the most powerful stuff....Yum. Hey, your grass is green, that ain't astro turf is it? Looks to nice, Can't even see a weed. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 14, 2018 Report Share Posted April 14, 2018 Good pictures Bruce. I think you outdid yourself this time. Looks yummy. 1 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted April 15, 2018 Report Share Posted April 15, 2018 I see your pork chop and raise you one!I’m waiting on my dizzy pig order but I used Dizzy Raging River on these. I love it. If the other ribs are as good as this one I’ll stop making my own. Great looking meal Bruce!Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 15, 2018 Author Report Share Posted April 15, 2018 Yummy looking cook Drew. I think you’ll like the dizzy dust Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 15, 2018 Author Report Share Posted April 15, 2018 Wayne that is Artificial turf I had my grass replaced front and back. We have been having a drought. And my yard looked terrible we were asked to cut back on our water use, so I figured this will save a lot of water. 2 Quote Link to comment Share on other sites More sharing options...
Grant Posted April 15, 2018 Report Share Posted April 15, 2018 Looking good Bruce! I may even try some of those kabobs this afternoon after seeing yours. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 15, 2018 Author Report Share Posted April 15, 2018 Thanks Grant they were pretty tasty. I think they would’ve tasted better if I use some of that dizzy pig rub on them. The only reason I didn’t use it is because I didn’t know if my friend would like it. Turns out he really like that dizzy dust rip on the port. I did use some of the dizzy dust on the mushrooms that I grilled separately. I sprayed them with olive oil and then dusted them With the dizzy dust. Happy grilling 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 15, 2018 Report Share Posted April 15, 2018 Don't become a "one trick pony," Bruce. Try some of the other rubs, too, especially on grilled veggies. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 15, 2018 Author Report Share Posted April 15, 2018 Tony I made a Swiss cheese sandwich on olive bread with the curry ish rub on it, tasted great I’ll be using these rubs on everything. Any suggestion on which on to use next? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 15, 2018 Report Share Posted April 15, 2018 Bruce, where is the pix of tasty cheese lunch sandwich you had today? 1 Quote Link to comment Share on other sites More sharing options...
TheNomad Posted April 15, 2018 Report Share Posted April 15, 2018 Dang Bruce! Looks like a wonderful cook and a fun day! Thanks for sharing. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 15, 2018 Author Report Share Posted April 15, 2018 Sorry Mac I had it for dinner last night and no pictures Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 15, 2018 Report Share Posted April 15, 2018 Hey Bruce, the photos look great. Just about to try the rubs here. I got so excited about trying them that I covered half a rack of ribs in Dizzy Dust and half in Swamp Venom. Now, just need to wait for the ribs to cook.... 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 15, 2018 Author Report Share Posted April 15, 2018 Thanks Tekobo happy grilling 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 16, 2018 Report Share Posted April 16, 2018 For this kind of tasting experiment, get several small cuts of meat (or cut up a larger piece) and hit each one with a different rub. I use colored toothpicks to keep them identified. Example, to try the steak rubs - get a nice 12 oz sirloin and cut it into 3 or 4 pieces. You can do wings to see how different ones go with chicken. Here's a pic that I did of a side-by-side of cherry rub/sauce vs peach on pork chops some time ago. These kinds of cooks can be a lot of fun! 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted April 16, 2018 Report Share Posted April 16, 2018 Looks delisious Bruce . Dizzy Pig do make some nice rubs for sureOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
